CHAPTER 5: KITCHEN ESSENTIALS 2

CHAPTER 5: KITCHEN ESSENTIALS 2ProStart Year 1

EQUIPMENT USED IN THE FLOW OF FOOD

KNIVES

Used in the butchering areas

Separates meat from the bones

Blade is thin and flexible

All purpose knife used for cutting, chopping, mincing, and slicing

Boning Chef’s

KNIVES

Heavy, rectangular knife to chop all kinds of food

Used for cutting through bones

Thin, flexible blade for cutting fish fillets

Cleaver Fillet

KNIVES

Trim and pare fruits and vegetables

General purpose knife

Paring Santoku

KNIVES

Cooks use this knife to cut cakes and breads

Slicer

WHAT IS A STEEL AND WHY IS IT USED?

A steel is a long metal rod that is lightly grooved and magnetized.

It removes microscopic burs that are created as a knife is sharpened

How do you use one? Drag the knife along the steel at a 20 degree

angle pushing the knife away from you

SMALLWARES

China Cap Pierced metal cone strainer; used to strain

liquids Colander

Drains liquid from cooked pasta and veggies Sieve

Mesh screen used to sift flour and other dry baking ingredients

Chinois A very fine China Cap

Strainer Mesh-like material used to strain items

SMALLWARES

Offset spatula Turns food on griddle or broiler

Rubber spatula Long handle, used to fold ingredients together

and scrape the sides of the bowls Sandwich Spreader

Short, stubby spatula Straight Spatula

Flexible, rounded tipped tool used for icing cakes, spreading fillings, and glazes

WHAT’S THE DIFFERENCE?

Pots Available in a range of sizes based on volume

Pans Usually smaller and shallower than pots General stove-top cooking

CARING FOR TYPES OF METALS

Aluminum Hand-wash in soapy water Use a nonabrasive (soft) cleaner to remove

stains Cast Iron

Wash in warm water with soap Keep properly conditioned and dry to prevent

rust and pitting Chrome

Wash in warm water with soap or detergent Do not use harsh cleaners

CARING FOR TYPES OF METALS

Copper Use commercial cleaners to remove discoloration

before regular washing Stainless Steel

Wash in hot, soapy water or warm chemicals and water solution

Rinse well-dry right away to avoid water spots Nonstick Coating

Use a plastic mesh scrubber to scrub inside the non-stick pan to avoid scratching

Remove residue from bottom of the pan or food may burn

WHAT IS THIS TOOL?

Manual operated slicer made of stainless steel with adjustable blades to slice and julienne

Also known as a hand-held blender, stick blender, or burr mixer

Used to puree and blend foods

Mandolin Immersion Blender

WHAT DOES EACH MIXER ATTACHMENT DO?

WHAT’S THE DIFFERENCE?

Convection Has a fan that rotates the hot air around the food

as it cooks Conventional

Have the heat source located on the floor of the oven so that the heat rises

WHAT’S THIS??

MISE EN PLACE

PRE-PREPARATION STEPS

1. Assemble tools2. Assemble ingredients 3. Wash, trim, cut, prepare, and measure the

ingredients4. Prepare the equipment (preheat oven, line

the baking sheets)

WHAT IS A SEASONING?Something that enhances the flavor of a dish without changing the dish

Salt, Pepper, Sugar, and Acid are the 4 seasonings.

WHAT’S THE DIFFERENCE?

WHAT’S THE DIFFERENCE?

WHAT’S UNIQUE?

Garlic and Onion They are oil-soluble

This means they work well when added to cooking oil

HOW DO YOU SEPARATE EGG WHITES?

HOW DO YOU WHIP EGG WHITES?

DEFINE…

Barding Wrapping an item (usually in meat) with strips of

fat before cooking Marinating

Soaking an item in a combination of wet and dry ingredients

DRY-HEAT COOKING METHODS

DRY-HEAT COOKING METHODS

DRY-HEAT COOKING METHODS

MOIST-HEAT COOKING METHODS

COMBINATION COOKING METHODS

WHAT IS PLATING?The decision about what serving vessel will be used to present the product•Layout of the items on the plate or bowl•Garnishing of the item is included in this decision

WHAT SHOULD YOU CONSIDER WHEN PLATING?

1. Look at the plate/bowl as a picture frame. Select the right dish for the portion size

2. Maintain a good balance of colors. Remember 3 colors are usually enough

3. Height makes any plate more attractive4. Always cut the ingredients neatly and

uniformly5. Keep it simple

WHAT DOES RDA STAND FOR?Recommended Dietary Allowances

VEGETARIAN DIETS

DIETARY GUIDELINES

1. Adequate nutrition within calorie needs2. Weight management3. Physical activity4. Fats5. Encourage food groups6. Carbohydrates7. Sodium and potassium8. Alcoholic beverages in moderation

MY PYRAMID

MY PYRAMID KEY THEMES

WHAT DOES THE FDA REQUIRE ON FOOD LABELS

1. Serving size and servings per container

2. Total calories and calories from fat

3. Total fat and saturated fat4. Trans fat5. Cholesterol6. Sodium7. Total carbohydrates and

dietary fiber8. Protein9. Vitamins A and C, Calcium, and

Iron

OBESITY

Several causes of obesity are known:1. Poverty and food insecurity

Psychological food issues may develop after a period of extreme hunger or starvation

2. Family history3. Lack of physical activity4. Excessive caloric intake for their needs

Lack of nutrition knowledge, larger portion sizes, emotional reasons, or enjoyment of food